DINNER

TUESDAY, FEBRUARY 21
Menu changes daily

     OYSTER

Hammersley, WA*    3   

Church Point, WA*       3

Summerset, WA*       3

Rocky Point, WA*       3

 

     CHARCUTERIE & SALUMI

Lonza     12

Coppa     12

Pork salami: rosemary     12

Lamb merguez salami     12

French country salami     12

Felino: anise and clove    12

Mortadella 14

Pork pâté: fermented cayenne     14

Chef's selection of four     28

 

     SNACKS

Fried brussels sprouts with chermoula and almonds     8

Potato-lemon croquettes with rémoulade*     6

Ciccioli toast with pickled shallots     10

Almonds and walnuts with caraway     8

California olives     7

Pickled carrots     6

Radishes and butter with sea salt     6

Josey Baker bread and Sierra Nevada butter     3

 

     SMALL

Hearts of romaine with anchovy vinaigrette, croutons, parmesan and black pepper     14

Marinated beets with dill, citrus, chrysanthemum and buddha's hand citron     14

Grilled flatbread with Sierra Nevada cream cheese and taggiasche olives     16

Chicken soup with cabbage, leeks and fermented turnips     14

 

     BIG

Farinata with garlic, rosemary and red dandelion greens    20

Cavatelli with yellow foot mushrooms, savoy spinach and black pepper     23/34

Monterey black cod with butter beans, fava greens, spring onion and meyer lemon     32

Roast pork shoulder with grits, rapini, green garlic and espelette chiles     33/46

 

     CHEESE

Comté, raw cow milk, Essex Street Cheese Company, FR     9

Blu del Moncenisio, cow milk, Val di Susa, IT     9

Keen's Cheddar, raw cow milk, Moorhayes Farm, UK    9

Crémeux des Cîteaux, cow milk, Rodolphe le Meunier, FR    9

FlowerPower, cow milk, Bohemian Creamery, CA     9

All served with almonds, honey and orange marmalade

 

     DESSERT

Honey vanilla ice cream     8

Beignets with chocolate rum sauce 8

Fromage blanc with Armagnac and raisins     8

Cookie plate     5

 

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

Please note a 5% surcharge will be added to each check to support San Francisco employer mandates

20% gratuity will be added to parties of seven or more

Cake fee $5 per person